Postharvest treatment of peaches

Anyone have experience with postharvest treatment of peaches? Parecetic acid with hot water is mentioned for brown rot. Acetic acid dip is also mentioned.
I don’t have any acetic acid but I have some ascorbic acid so I’ll try that (10 grams per 32 oz water.) If it could stop rot for a few extra days I’d be happy.

Store the good ones in fridge, Process quickly then freeze or can.

Not even close to being on topic but, I was gifted a bushel of peaches last year that were just past perfection. What I peeled off was 100% edible but not presentable. I cooked it down (skins and the mushy parts and simmered it with a pork dish.
I was not disappointed!